Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Anglo-Indian Mango Chutney

Name: Anglo-Indian Mango Chutney
Yield: 1 pt (0.5 L)
Cuisine: American
Ingredients: kosher salt; unripe mangoes; turmeric; fresh green chile; asian green chile; serrano green chile; yellow onions; fresh ginger; cardamom pods; cider vinegar; sugar; raisins; fenugreek seeds; cloves; coriander seeds; bay leaves; crumbled dried red asian chiles; cinnamon stick; water

Preparation info

1 pt

Difficulty
Complex

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Unripe mangoes	2

Method

Procedure

Day 1: Preparation

Peel the mangoes and cut the flesh away from the seeds. Cut the mango flesh into ½-in. (1-cm) dice.
Mix the mango dice with the salt and turmeric in a nonreactive container. Cover loosely with plastic film and let stand at cool room temperature about 24 hours.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Condiments, Embellishments, and Décor

Condiments

‌

The licensor does not allow printing of this title